The purpose of our study is to bring into focus certain methods by means of which we try to organize the technological pig slaughtering process that will lead us to a smaller percent of slaughterhouseâ€™s inedible products. We searched for the optimal variant of processing, the technological parameters that let us an efficient scalding and the removal of skin from the carcass by skinning at the mechanical skinning, resulting a new technology combining elements by the scalding and skinning method.

The new method of pig scalding-skinning is characterized by:

â€˘ The decrease of the steam consuming by lowering the scalding temperature from 65 Â°C up to 62.5 Â°C;

â€˘ The decrease of methane consuming at singeing with 30% by lowering the number of air nozzles and of building-up rise time during the singeing process;

â€˘ The decrease by 10% of the necessary refrigeration agent consuming during the refrigeration process of carcasses and the decrease up to 15% of refrigeration time carcasses;

â€˘ The decrease up to 50% of skin time processing in comparison to the classical scalding technology;

â€˘ The increase up to 4% of the recovery percentage of lard after removal from carcass and the result is edible lard.